Recipe #46 - Penne Pasta with Spinach Sauce

Last week's recipe featured pasta with heavy cream and truffle butter. But sometimes you're looking for a creamy pasta dish without the fat and calories. This one hits the mark.

When you put the ingredients in the processor, it won't seem like the result will be "creamy." But have faith; it will surprise you.

You can have this with steamed or roasted veggies and a green salad. And while this is perfectly appropriate as the centerpiece of a great dinner, you could also serve it as an accompaniment to a protein main dish, such as fish, chicken or other meat.

Makes about six servings.

4 cloves garlic, roughly chopped
3 oz. goat cheese
2 oz. reduced fat cream cheese
1/2 lb. fresh spinach, cleaned and stemmed
1/4 cup low fat milk
1/2 tsp. salt

1 lb. penne pasta

1/2 lb. fresh spinach, cleaned and stemmed

1/2 cup freshly grated parmesan cheese

Put the garlic in the bowl of a food processor and buzz briefly. Add the goat cheese, cream cheese, spinach and salt, and process until smooth and creamy. Add a little milk if you need to make it a bit creamier.

Meanwhile, boil the pasta in salted water according to package directions. Reserve a cup of pasta cooking water, then drain the penne. Add a splash of olive oil and toss so the pasta doesn't stick together.

Put the rest of the fresh spinach in a large bowl. Add the hot pasta and spinach sauce and toss with tongs to wilt the fresh spinach. Add hot pasta water as desired to make it more creamy.

Serve with parmesan cheese. Delightful!